Savory Polenta Food

VEGAN POLENTA

Steps:

• Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
• Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

SWEET OR SAVORY POLENTA CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
• Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees.
• In large, oven-safe saucepan heat the olive oil over medium heat.
• Add the red onion and salt. Saute until onions begin to turn translucent.
• Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
• Turn the heat up to high & add the chicken stock. Bring to a boil.
• Gradually add the cornmeal while continually whisking.
• Cover the saucepan and place in the oven.
• Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
• Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
• Add the parmesan.
• Serve.

SAVORY CRISPY POLENTA

Steps:

• Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
• Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
• Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
• Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
• Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
• Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
• Allow to sit for 10 minutes to set, then cut into servings.